In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add your Louisiana shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 1-2 hours, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Side Note: Don’t forget to soak your wooden skewers for ten to fifteen minutes in a container of water to prevent them from burning, before you thread your shrimp!